Ryan Ingram

Managed day-to-day operations of both the kitchen and bar. Developed and executed seasonal beverage menus, managed vendor relationships, and ensured compliance with alcohol regulations. Simultaneously led kitchen staff, maintained food quality standards, controlled inventory and labor costs, and enforced food safety protocols. Trained and mentored cross-functional teams, fostering a cohesive work environment and driving consistent service and culinary excellence. Attended regular meetings with corporate department representatives to review performance metrics, implement new initiatives, and align with brand standards. Played a key role in streamlining operations and improving overall guest satisfaction.

Implemented and enforced daily HACCP procedures to ensure top-tier food safety and sanitation standards. Managed all back-of-house operations for a high-volume restaurant generating approximately $5 million in annual sales. Oversaw procurement of all food and non-alcoholic beverages, managing purchasing budgets totaling over $1 million annually. Responsible for creating and maintaining BOH schedules within labor cost targets, ensuring optimal staffing and productivity. Led comprehensive training programs for all BOH staff, fostering a skilled and efficient kitchen team. While the restaurant featured a full, fixed menu seven days a week, weekends included rotating chef-driven specials—allowing for full culinary creativity and the consistent delivery of unique, guest-favorite dishes. Designed and executed strategies to improve productivity, streamline prep processes, and reduce food waste. Maintained a master cleaning schedule to ensure consistent compliance with Health Department regulations. Collaborated closely with the Safety Team to implement proactive measures aimed at minimizing risk and preventing accidents for both guests and staff.

Developed and implemented a comprehensive HACCP program, including training all BOH team members on proper execution and ongoing compliance. Managed scheduling and receipt of all food and beverage deliveries, ensuring alignment with budget constraints and food cost targets. Created and maintained BOH schedules within labor budgets, proactively managing staffing levels to avoid overtime. Supervised and ensured proper training and onboarding for all BOH staff to uphold operational standards. Conducted daily follow-ups with line cooks, prep team, and cleaning crew to maintain consistency, efficiency, and cleanliness. Led bi-annual performance reviews for all BOH team members, providing feedback, setting goals, and supporting professional development.

Oversaw kitchen operations for two resort restaurants and a $2 million/year banquet facility, ensuring seamless coordination and high culinary standards across all locations. Led all aspects of BOH training for new team members, ensuring consistent onboarding and skill development. Created and priced daily specials with calculated cost of sales (COS), and demonstrated preparation techniques to chefs in both restaurants. Played a key role in developing and implementing processes that reduced waste, lowered average ticket (AvT), boosted productivity, and decreased staff turnover. Managed all scheduling for both restaurant kitchens, aligning labor plans with business volume and budget goals. Handled all food ordering for three kitchens, maintaining inventory control and vendor relationships to support smooth, cost-effective operations.